NBC's José Andrés x Martha Stewart “Yes, Chef!” Box
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Ships Nationwide in U.S.
Not eligible for shipping to CanadaSpecial Release – Limited Supply!
Two of the world’s most beloved culinary titans have teamed up to host NBC’s newest cooking competition, “Yes, Chef!” – and they’re joining forces on Goldbelly, too! From humanitarian and superstar chef José Andrés, it’s everything you need to make his famous Chicken Paella Valenciana, with marinated chicken, paella rice, and even a paella pan. And for dessert, lifestyle icon Martha Stewart is serving up her signature Salted Caramel Chocolate Cake, with four layers of rich chocolate cake, gooey salted caramel, and decadent chocolate frosting. It’s a matchup that (delicious) dreams are made of, and the perfect pairing to “Yes, Chef!”, premiering Monday, April 28 at 10 pm on NBC and streaming the next day on Peacock!
This package serves 4 people and includes
- Paella
- 1 Paella Pan (15" pan, 2 lbs.)
- 1 bag Valencia Rice (35 oz.)
- Valencia Chicken Paella (8 pcs chicken)
- 6" Chocolate Caramel Cake
- Flake Sea Salt (0.5 oz.)
- 5 pcs. “Yes, Chef” Utensil Set
- Kit ships with dry ice, may thaw in transit.
- Do not touch dry ice with bare hands.
- Upon arrival, store all perishable paella contents in the refrigerator for up to 3 days.
- Paella prep bag may be stored in the freezer if you’re not cooking it within 3 days of arrival.
- Unopened vacuum bag of Paella may be stored in the refrigerator for up to 1 week and in the freezer for up to 40 days.
- Rice and Saffron may be kept at room temperature.
- Sea salt packet can be stored at room temperature.
- If not storing in your freezer, remove plastic wrap and cake collar while cake is still frozen to ensure icing stays intact, before placing on your countertop or in the refrigerator.
- Refrigerate: up to 3 days
- Freeze: up to 2 months
- Room temperature: up to 4 hours
To Serve
Chicken Paella
- Defrost the Paella prep bag the day before in the fridge or if you are in a rush, you can expedite defrosting it under warm running water!
- Place the paella pan in the stove, add the paella prep bag mix and 5 cups of water.
- Bring it to a boil and let it boil 3 minutes.
- Add 1.25 cups of rice and gently move the mixture kind of organizing the ingredients, making sure they are well distributed all along the pan.
- Hard boil the mixture for 9 minutes.
- Turn down the heat to a simmer and continue cooking it 7 more minutes.
- Turn off the heat and let the paella rest 4 minutes.
- Optional: If extra rosemary flavor is desired, using tongs, burn a rosemary leaf on top of open flame and when smoking add it to the middle of the paella for great aroma and presentation!
- Serve and enjoy!
Salted Caramel Cake
- Remove plastic wrap and collar while cake is still frozen to ensure icing stays intact.
- Allow to thaw in the refrigerator overnight.
- Cake is best enjoyed after coming to room temperature before serving.
- Sprinkle flaky sea salt over the top of the cake once thawed.
- Enjoy!
